There are a million bread recipes out there, but this one is the most like ... good ol' fashioned white bread, in terms of looks and texture. For all tends and purposes ... it IS white bread! I should say that ... plain ... there's a mild funky twang to it, which I don't love. I would personally never toast this up, spread some butter on it and eat it. The "twang" is just too pronounced. With some sugar free jam, it's ok, but even then ... the twang is there. HOWEVER, in a sandwich, French Toast, bread pudding, croutons, etc. This stuff is fantastic! I personally don't really use this bread as "bread" exactly. I'll make a loaf and freeze it. I'll slice pieces off for croutons, bread crumbs, desserts, sandwiches, etc. Almost never do I just ... eat the bread.
Most of my recipes come from within. This one, however, is adapted
from the great KevinPa! Very early on in my weight loss journey, I wanted bread ... just like most of you probably do. What good is a sandwich without bread? What good is a salad without croutons? What good is French Toast ... without Toast?!
This recipe is here to really shine a light on the amazing work that KevinPa did with low carb baking. The man was a bit of a Dr. Frankenstein in the kitchen ... and most all of his little monsters are AMAZING.
This recipe is adapted and slightly adjusted for a bread machine. I find the actual dough to be too weird and sticky to really work with ... by hand. Even with a mixer, it's just strange. Adjust the amounts to fit in your own bread machine. Also, you can absolutely do this by hand, but ... again ... it's a bizarre super sticky blob of weirdness that's hard to wash off and just plain ... slimy and odd.
Finally, here's a link to KevinPa's memorial thread
at LowCarbFriends.com. I personally never interacted with him, but ... rumor has it he was an exceedingly nice, helpful and supportive person. I fully believe every low carber should see his work, appreciate his contribution and try out some of his tasty creations! I know I have!
The yeast eats the sugar to create carbon dioxide (making the little holes in the bread)
and ... alcohol (which evaporates)
. Without the sugar, the yeast would starve and the bread wouldn't rise. Don't worry too much about the small amount of sugar ... the yeast will eat it all!
Makes about 16 slices.